You know those dinners that look ultra-impressive, taste like something from a tucked-away Italian bistro, but secretly take less time than reheating leftovers? This veal scallopini with white wine mushroom sauce is that recipe.
We’re talking melt-in-your-mouth veal, golden and tender, tucked under a glossy, savory sauce that’s loaded with mushrooms and a splash of crisp white wine. Cozy, comforting, and packed with flavor—this is the kind of meal that disappears before anyone even sets the table.
Why You’ll Love This Veal Scallopini
- Quick and approachable: On the table in 30 minutes or less, with just a handful of ingredients.
- Big Italian comfort vibes: Rich, savory sauce that’s restaurant-level, but not fussy at all.
- Beginner-friendly: If you can turn on a stove, you can make this. Promise!
- Perfect for a cozy night in or when you want to feel a little extra fancy.
Ingredients You’ll Need
For the Veal:
- Veal cutlets, thinly sliced
- All-purpose flour
- Kosher salt
- Black pepper
- Unsalted butter
- Olive oil
For the White Wine Mushroom Sauce:
- Dry white wine (or chicken broth)
- Mushrooms, thinly sliced
- Capers (optional)
- Garlic, minced
- Unsalted butter
To Serve:
- Fresh parsley, minced
- Arugula (optional)
- Lemon wedges (optional)
For precise amounts, check the recipe card at the end of the post.
How to Make Veal Scallopini with White Wine Mushroom Sauce
Ready to become a dinner hero? Here’s how easy it is:
- Preheat oven to 200°F. Set a wire rack over a baking sheet to keep your cooked veal warm.
- Mix flour, salt, and pepper in a shallow dish. Dredge veal cutlets, shaking off any excess.
- Sear the cutlets: In a large skillet, heat butter and oil over medium-high. When the butter stops bubbling, add veal cutlets in a single layer (don’t crowd the pan). Cook for 2 minutes per side until golden brown. Move to the wire rack and keep warm in the oven.
- Make the sauce: Pour off any excess fat, leaving a little in the pan. Add the mushrooms and sauté until they start to brown. Add garlic and cook for another minute. Deglaze with white wine, scraping up any browned bits. Stir in capers if using. Simmer until mushrooms are tender and sauce is slightly reduced.
- Finish the sauce: Off heat, swirl in the remaining butter until melted and glossy.
- Serve: Plate the veal over arugula, pour the mushroom sauce over top, and sprinkle with parsley (plus a squeeze of lemon if you like).
Ingredient Swaps & Add-Ons
- No veal? Thin chicken or pork cutlets work beautifully.
- No white wine? Use chicken broth.
- Want it creamier? Add a splash of heavy cream at the end for a richer sauce.
- Herbs: Fresh thyme or a bit of tarragon are great if you want to switch up the flavor.
Storing & Reheating Leftovers
- Store leftover veal and sauce separately in airtight containers in the fridge for up to 3 days.
- To reheat: Cover veal loosely with foil and warm in a 300°F oven for about 10-15 minutes. Sauce can be gently reheated in a pan with a splash of broth or water if it’s thickened.
How to Serve Veal Scallopini
- Classic: Pile on a bed of arugula with the sauce poured over.
- With pasta: Serve with buttered noodles or linguine for a full-on Italian feast.
- Cozy: Mashed potatoes or creamy risotto soak up every drop of sauce.
- Bright: A squeeze of lemon just before serving brings everything to life.
FAQ
Absolutely! Thin chicken cutlets work just as well and cook up just as fast.
Marsala is classic, but a dry white wine like Pinot Grigio or Sauvignon Blanc is delicious too. Or use chicken broth for a non-alcoholic version.
You can prep the cutlets and mushrooms in advance, but for best texture, cook and serve immediately. Leftovers reheat well if needed!
If the sauce reduces too much, just add a splash of chicken broth or water until it’s the consistency you like.
Veal Scallopini Sauce Recipe
- Total Time: 25 minutes
- Yield: 6 servings 1x
Description
Thin, tender veal cutlets pan-seared to golden perfection, swimming in the silkiest mushroom Marsala sauce—ready in under 30 minutes. Fancy enough for company, easy enough for a Tuesday night dinner win.
Ingredients
- 2 lbs veal cutlets, thinly sliced (about ¼″ thick)
- ½ cup all-purpose flour
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- ½ cup Marsala wine (or dry white wine, or chicken broth)
- 2 cups mushrooms, sliced thin
- 1 tbsp capers
- 2 tbsp unsalted butter
- Fresh parsley, minced
- Arugula (optional)
Instructions
- Preheat oven to 200°F. Place a wire rack over a baking sheet.
- Mix flour, salt, and pepper in a shallow dish.
- Dredge veal cutlets in the mixture, shaking off the excess.
- In a large skillet over medium-high heat, melt 2 tablespoon butter with 2 tablespoon olive oil.
- When the bubbling stops, add veal cutlets in a single layer. Sear 2 minutes per side until golden brown.
- Transfer to the wire rack and keep warm in the oven. Repeat with remaining cutlets.
- Deglaze the hot pan with Marsala wine, scraping up browned bits.
- Add mushrooms and capers; cook until mushrooms are golden and liquid is mostly evaporated, about 5–7 minutes.
- Remove from heat, stir in remaining 2 tablespoon butter until sauce is silky.
- Arrange arugula on plates, top with veal cutlets, and spoon the mushroom Marsala sauce over everything.
- Sprinkle with parsley and extra salt and pepper if you like.
Notes
Pound veal to ¼” thick for best results. Chicken or pork cutlets also work great. Swap wine with broth for a kid-friendly version. Store leftovers (veal and sauce separately) up to 3 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 480mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 110mg
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